Name: Dubai Chocolate Bar Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 15 min
Cuisine: Middle Eastern
Ingredients: 3 tablespoons unsalted butter or coconut oil, divided; 5 ounces coarsely chopped kataifi pastry dough (about 2 packed cups), thawed if frozen; 1 (7- to 8-ounce) jar creamy pistachio butter or pistachio cream; 2 tablespoons well-stirred tahini; 1/4 teaspoon kosher salt; 3 tablespoons white chocolate chips that contain cocoa butter, such as Guittard; 1 to 4 drops liquid or gel green food coloring (optional); 12 ounces good-quality milk chocolate chips (about 2 cups), divided

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Introduction

Dubai Chocolate Bar is a luxurious treat that combines crispy kataifi pastry with creamy pistachio and rich milk chocolate. This elegant dessert offers a delightful blend of textures and flavors, perfect for impressing guests or indulging yourself.

The image shows a close-up of a chocolate bar with three main layers displayed on a white marbled surface. The bottom layer is solid milk chocolate, smooth and light brown in color. Above it lays a thick middle filling with a coarse, textured look, bright green in color, resembling a pistachio or matcha cream. The top layer is another thin coating of milk chocolate mixed with swirls of vibrant green, creating a marbled pattern. Two pieces of this chocolate bar are stacked, one resting flat on the surface, and the other broken in half, stacked on top to show the inside layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons unsalted butter or coconut oil, divided
5 ounces coarsely chopped kataifi pastry dough (about 2 packed cups), thawed if frozen
1 (7- to 8-ounce) jar creamy pistachio butter or pistachio cream
2 tablespoons well-stirred tahini
1/4 teaspoon kosher salt
3 tablespoons white chocolate chips that contain cocoa butter, such as Guittard
1 to 4 drops liquid or gel green food coloring (optional)
12 ounces good-quality milk chocolate chips (about 2 cups), divided

Instructions

Step 1: Melt 2 tablespoons of the unsalted butter in a large nonstick skillet over medium heat. Add the kataifi pastry dough and cook, stirring occasionally, until golden-brown and crispy, about 8 to 10 minutes. Transfer to a medium bowl.
Step 2: Immediately stir in the creamy pistachio butter, tahini, and kosher salt until evenly combined.
Step 3: Place 2 large or 1 extra-large rectangular silicone Dubai chocolate mold(s) on a baking sheet.
Step 4: Fill a small saucepan halfway with water and bring to a simmer over medium heat. Set a heatproof medium bowl over the simmering water to create a double boiler. Add white chocolate chips and cook, stirring constantly, until melted, about 1 minute.
Step 5: Remove the bowl from heat. Stir in green food coloring if using. Drizzle the white chocolate over the bottom of the mold(s) in an irregular pattern. Freeze the mold(s) while melting the milk chocolate.
Step 6: Set aside 1/4 cup of the milk chocolate chips. Add the remaining milk chocolate chips and 1 tablespoon unsalted butter to the bowl. Melt over the double boiler, stirring constantly until smooth, about 2 minutes.
Step 7: Remove from heat and stir in the reserved 1/4 cup milk chocolate chips until melted. Spread enough melted chocolate (about 1/4 cup) to coat the bottom and sides of the mold(s) evenly. Freeze until set, about 10 minutes.
Step 8: Add the pistachio cream mixture to the mold(s) and spread evenly using an offset spatula or the back of a spoon. Pour the remaining melted chocolate over the top and spread into an even layer. Scrape the surface lightly to level and remove excess chocolate.
Step 9: Refrigerate until completely set, at least 40 minutes. Remove the bar(s) from the mold(s) and trim any excess chocolate edges if desired.

Tips & Variations

For a nut-free version, substitute tahini with sunflower seed butter and pistachio cream with almond or hazelnut butter.
Use a high-quality chocolate with at least 40% cocoa for the best flavor and texture.
Add a pinch of sea salt on top before setting for a delightful salty contrast.

Storage

Store the Dubai Chocolate Bar in an airtight container in the refrigerator for up to one week. For longer storage, freeze the bars wrapped well for up to one month. Thaw in the refrigerator before serving. Avoid leaving the bars at room temperature for extended periods to prevent melting.

How to Serve

The image shows three thick rectangular pieces of chocolate stacked on top of each other on a white marbled surface. Each piece has two smooth milk chocolate layers on the top and bottom with a green, textured filling in the middle that looks soft and slightly crumbly. The green filling has small light-colored bits scattered inside, and there are thin patches of lighter green on the top chocolate layer. The chocolate has clean edges, and the overall look is rich and dense. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular shredded phyllo dough instead of kataifi pastry?

Regular shredded phyllo can work but may not provide the same texture and crispiness as kataifi pastry. Kataifi has a distinct coarser texture that adds a unique crunch to the bar.

Is it necessary to use silicone molds for this recipe?

Silicone molds are recommended because they allow easy removal of the chocolate bar without breaking. If you don’t have silicone molds, line a small baking pan with parchment paper to help with removal.